the love of food made gluten free

December 16, 2015

Fish Cakes

Fish cakes that are gluten free? Yes! These are packed full of tasty fish and are absolutely perfect for a Friday night dinner which may feel naughty, but there is nothing unhealthy in this recipe! Low fat, high protein…and gluten free! They’re baked, not fried, and don’t have the usual crispy coating you’d get from having a wheat breadcrumb around the outside… but if you really want that, just coat it in a gluten free alternative!

The recipe below makes 8 large fish cakes, and I normally eat 2! I then freeze the uncooked fish cakes and then thoroughly defrost and it can be popped into the oven and there you have a quick dinner whenever you need one!

You can serve these with some normal chips, but I love to make some sweet potato fries, which again can count as one of your five a day!

half bunch of spring onions sliced (using only the green part if following FODMAP diet)

1 tablespoon of horseradish sauce

small handful of chopped dill

1 egg lightly beaten

salt and black pepper

olive oil or low calorie cooking spray

Method

Pre heat the oven to 180c

Arrange the fish on parchment paper or foil. Drizzle the fish with two tablespoons of lemon juice then wrap up the fish in the parchment or foil and bake in the oven for approximately 10 – 12 minutes until the fish is cooked and tender

Meanwhile, cook the potatoes in a lightly salted pot of boiling water for 12 – 15 minutes until cooked through. Drain and then leave so the heat steams off and dries out the potatoes. Drain off any moisture left then mash

In to the mash mix, tip in the spring onions, peas, horseradish, lemon zest and dill, then season to taste. Next, gently fold through the fish

I then like to divide the fish mixture into 8 and using my hands I make 8 fish cakes. I then leave these sitting on a tray for about 20 minutes and placed in the fridge to firm up a little. HOWEVER, you can just skip ahead to the next step if you don’t want to wait! It is also at this point I would then freeze the uncooked fish cakes for a later date

Increase the oven temp to 200c and spray a baking sheet with cooking spray or brush lightly with oil

Arrange the fishcakes onto the tray, and lightly brush with the beaten egg, then bake until golden which takes 20 – 30 minutes (depending on whether they have been in the fridge before cooking or not)

Serve and enjoy with some sweet potato wedges and a salad or some vegetables!

3 thoughts on “Fish Cakes”

Hi holly hope you don’t mind me messaging. I’ve been following you on Instagram also read a bit about you on here – seems to be exactly the same kinda thing I’m going through at the moment- doctors say I have Ibs ive had numerous blood tests scans etc nothing seems to be showing – one day my bloods showed inflammation so they followed a few more blood tests and it never showed again so I’ve been left with a diagnosis of Ibs been to see a dietician who recommended keeping a food diary – however I still can’t pin point for sure what causes it my stomach seems to ache most days- have u now found relief or managed to manage your symptoms I know Ibs is different for everyone individually – Sammy

Hi Sammy! Thank you so much for messaging me and following my Instagram! I don’t mind at all if you ask me questions. Sorry to hear you’re going through a rough time with your IBS, but believe me, I know EXACTLY how you’re feeling. It’s incredibly frustrating isn’t it. I think it’s going to be ups and downs for you I’m afraid. Some weeks I think I’ve cracked it, then all of a sudden I’ll be suffering from awful stomach stabbing pains, bloating and other issues! Not fun. If you’re just starting out I’d thoroughly recommend following the initial elimination period of the FODMAP diet. Feel free to private message me on the contact page on here or my Instagram with your contact details and I’ll send you some lists of high and low Fodmap foods and explain a bit more about it. Take care, Holly X